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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 cornish game hens |
salt and pepper |
1 1/2 lemons, cut into 6 quarters |
1 1/2 small onions, cut into 6 quarters |
6 tablespoons butter |
1/2 cup white wine |
6 cornish game hens |
salt and pepper |
1 1/2 lemons, cut into 6 quarters |
1 1/2 small onions, cut into 6 quarters |
6 tablespoons butter, softened |
one 2-inch knob fresh ginger, minced |
1/4 cup asian five-spice powder |
1/2 cup white wine |
12 ounces ricotta |
1/3 cup freshly grated parmesan cheese |
1 egg yolk, lightly beaten |
1/4 cup finely chopped fresh basil |
3 tablespoons finely chopped fresh parsley |
1 1/2 tablespoons grated lemon zest |
2 small cloves garlic |
6 cornish game hens |
salt and pepper |
1 1/2 lemons, cut into 6 quarters |
1 1/2 small onions, cut into 6 quarters |
1/2 cup white wine |
Directions:
1. Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Place the birds, breast side up, in a shallow roasting pan. Dot with butter and sprinkle with salt and pepper. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
2. ROASTED GAME HENS WITH ASIAN SPICE RUB
3. Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. In a small bowl, combine the butter, ginger and five-spice powder. Rub the five-spice mixture onto the hens. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens. Yield: 6 servings
4. THE SKIN WITH HERBED RICOTTA
5. Preheat oven to 350 degrees. Place the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs and lemon zest. Put the garlic clove through a garlic press and into the ricotta. Mix well, adding salt and pepper to taste. Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity. Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird.) Truss the birds. Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven and serve with the pan juices spooned over the hens.
6. Yield: 6 servings
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